Servings:
Makes 4 servings / Cost per serving: $2.97
Ingredients
- 1 mango, peeled, pitted, and cubed
- 1 avocado, pitted, peeled, and cubed
- 1/2 red onion, finely chopped
- 2 large mahimahi fillets (1 1/2 lb total)
- 1 tablespoon blackening spice
- 8 tablespoon corn tortillas
- 2 cup red cabbage, finely shredded
Preparation
Baking Directions:
Mix the mango, avocado, onion, and the juice of 1 lime in a bowl.
Season with cilantro, salt, and pepper.
Heat a grill or stovetop grill pan until hot.
Drizzle a light coating of oil over the fish and rub on the blackening spice.
Cook the fish, undisturbed, for 4 minutes.
Carefully flip with a spatula and cook for another 4 minutes.
Remove.
Warm the tortillas on the grill for 1 to 2 minutes, or wrap in damp paper towels and microwave for 1 minute until warm and pliable.
Break the fish into chunks and divide among the warm tortillas.
Top with the cabbage and mango salsa.
Serve with the lime wedges.
